DIY Air Freshener Jars with Salt & Oils

Natural Air Freshner

Commercial air fresheners contain phthalates, endocrine disruptors linked to hormonal imbalance in children. This hack replaces all of them for under $1

Most homes aren't freshened by plug-ins. They're masked. Like spraying cologne on a dirty shirt.

🔬 | What's Actually In The Air :

The average home holds 2–5x more air pollutants than outdoors. Synthetic fragrances release VOCs — volatile organic compounds — that the lungs absorb directly into the bloodstream. No filter. No barrier. Straight in.

 

Ingredients: 

cotton balls - 8

plastic container with a lid

2 T Himalayan course salt

1 T baking soda

1 T white vingar

3 -6 drops of essential oil (fresh linen is a great clean smell) If you don't have essential oils you can always use a fabric softener or Downy unstoppables but there's chemicals in there. It's best to keep in clean with essential oils.

5-6 cloves

Instructions: 

• Poke holes in lid - heat up an old fork over gas stove burner and poke holes into top of lid all around it. 
• Put cotton on the bottom of container. Add salt, baking soda and vinegar. It will bubble due to the release of carbon dioxide. 
• Add the essential oils and top with cloves. 
• Seal container with the lid and store in a dry place. You can put it in your car, in your closet etc. Make sure its away from pets and children. There aren't chemicals in it but you don't want any small ones eating it!

Why these ingredients?  🧪 | Each Ingredient Has A Job :

Coarse salt is hygroscopic — it pulls moisture from the air like a sponge pulls water from a countertop. Moisture carries mold spores, bacteria, and odor molecules. Remove the moisture → remove what's riding in it.

Baking soda → neutralizes acidic odor molecules on contact. Doesn't cover smell — deletes it.

White vinegar reaction → releases CO₂ that disperses salt particles further into the air. The fizz isn't for show.

Cloves → contain eugenol. Antifungal, antibacterial, and a natural insect repellent. Roaches, moths, and spiders process eugenol like humans process pepper spray.

🏠 | Best Placement For Mothers :

- Nursery closet (mold silently colonizes baby clothes in humid storage)

- Under bathroom sink (highest moisture zone in most homes)

- Car seat area (children breathe 40% more air per body weight than adults)

❓ | FAQ :

⏱ | How long does it last?

4–6 months. When salt hardens into a solid block, it's full — time to replace.

👶 | Safe around babies?

Safer than any plug-in on the market. Zero VOCs. Zero synthetics.

✨ | Clean air shouldn't cost a subscription. A kitchen cabinet has everything a home needs.

💛 | Follow @hernesus for more holistic remedies and healthy tips & tricks

Cottage Cheese Wraps

Cottage Cheese Wrap

These viral cottage cheese wraps are a low-carb option with higher protein content than traditional bread or flour wraps. With just a few simple ingredients and a quick baking process, these wraps are both easy to make and versatile. 

Ingredients: 

• 1 Cup Low Fat Cottage Cheese Small Curd
• 2 large Eggs
• ½ teaspoon Italian seasoning
• ½ teaspoon Garlic powder
• ½ teaspoon Onion powder

Instructions: 

• Preheat your oven to 375°F (190°C). Line a baking sheet pan with parchment paper.
• Combine the cottage cheese, garlic powder, onion powder, and Italian seasoning in a blender. Blend until the mixture is smooth and creamy.
• Pour the blended mixture onto the lined baking sheet, spreading it evenly.
• Bake in the oven for 30-40 minutes, or until the edges are golden brown.
• Let cook for at least 5 minutes before carefully remove the baked cottage cheese from the baking sheet and allow it to completely cool on a plate for at least 5 minutes.
• Tip: If making a wrap, roll it tightly with parchment paper to make it easier to enjoy.

Tips and Tricks:

• Blend Thoroughly: Make sure to blend the cottage cheese mixture until it’s completely smooth. This ensures an even consistency in the wrap and helps it hold together better.
• Spread Evenly: When pouring the blended cottage cheese onto the baking sheet, spread it as evenly as possible. An uneven spread could result in some parts being overcooked while others are under cooked.
• Use Parchment Paper: Always line your baking sheet with parchment paper to prevent sticking. This also makes it easier to roll the wraps once they’re done.
• Watch the Oven: Baking times can vary depending on your oven, so start checking the wraps at the 25-minute mark. You’re looking for a golden-brown edge as a sign that it’s done.
• Let it Cool: Allow the protein wrap to cool for at least 5 minutes after baking. This makes it easier to handle and prevents it from tearing when you remove it from the parchment paper.
• Rolling Tip: If you’re using the wrap for a sandwich, roll it tightly with parchment paper around it. This will keep the wrap from falling apart and make it easier to eat on the go.

SUBSTITUTIONS:

• Cottage Cheese: Use plain Greek yogurt as a substitute for cottage cheese. It offers a similar protein content and creamy texture. Adjust the baking time slightly if needed, as yogurt may make the mixture a bit thinner.
• Eggs: For a lighter option, you can use egg whites instead of whole eggs. This will reduce the fat content while maintaining the binding properties.
• If you’re looking for an egg-free option, use silken tofu. Blend it well with the other ingredients to achieve a smooth consistency. About ¼ cup of tofu can replace one egg.

Storage & Reheating:

REFRIGERATION:

• Wrap in Parchment Paper: After the wraps have cooled completely, wrap each one in parchment paper. This will prevent them from sticking together and help maintain their texture.
• Airtight Container: Place the wrapped wraps in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3-4 days.

FREEZING:

• Pre-Freeze Individually: To freeze, first place the cooled wraps on a baking sheet lined with parchment paper, making sure they don’t overlap. Freeze them for 1-2 hours until they’re solid.
• Stack and Store: Once the wraps are frozen, stack them with a piece of parchment paper between each wrap to prevent sticking. Store the stack in a resealable freezer bag or airtight container. They can be frozen for up to 2 months.

REHEATING:

• From Refrigeration: Reheat the wraps in a skillet over medium heat for 2-3 minutes on each side until warmed through. You can also microwave them for about 30 seconds, but this might make them a bit softer.
• From Frozen: If reheating from frozen, let the wrap thaw in the refrigerator overnight or for a few hours on the counter. Once thawed, follow the same reheating instructions as above.
• Alternatively, you can reheat them directly from frozen in a skillet over low heat, cooking for a few extra minutes until completely heated.

USING LEFTOVERS:

• Cold Wraps: These wraps can also be enjoyed cold, making them a great option for meal-prepped lunches or on-the-go snacks. Simply fill with your desired ingredients and enjoy directly from the fridge.
• Crisp Up: If you prefer a crisper texture, consider reheating the wraps in the oven at 350°F (175°C) for about 5-7 minutes, or until they regain some of their original crispness.

Macros:

• Makes 1 very large wrap - 2 servings
• Calories: 166 cal | Net Carbs: 6 g | Protein: 18 g | Fat: 8 g 
• Source: https://tastyfitmacros.com/cottage-cheese-wrap/